Creating the Spring Salad with Asparagus, Goat Cheese, Lemon, and Hazelnuts is straightforward when you follow these easy steps:

1. Prepare the Asparagus: Bring a pot of salted water to a boil. Add the trimmed asparagus and blanch for 2-3 minutes until vibrant green and tender-crisp. Remove and plunge into ice water to stop cooking. Drain and pat dry.

1. Toast the Hazelnuts: In a dry skillet over medium heat, toast the hazelnuts for 3-4 minutes, stirring frequently, until golden and fragrant. Be careful not to burn them.

1. Make the Dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper until combined. Adjust seasoning to taste.

1. Assemble the Salad: In a large bowl, combine the mixed greens and blanched asparagus. Drizzle with the prepared dressing and toss gently to coat.

1. Add Goat Cheese and Hazelnuts: Sprinkle the crumbled goat cheese and toasted hazelnuts over the top. Toss lightly to distribute.

1. Serve Immediately: Serve the salad fresh for the best texture and flavor.